Pulled Turkey Pizza w/ Rhubarb Chutney

In a time when people chatted over the fence rather than the internet, backyards had rhubarb patches. The big, old-fashioned plant with its huge ruffled green leaves is easy to grow and its extremely hardy. The same roots can produce rhubarb for up to 15 years. Pioneer women smuggled rhubarb cuttings across the plains, even though they were not supposed to take anything worth less than a dollar a pound because of the crowded covered wagon conditions.

Most often we cloak rhubarb in sugar for cake, cheesecake or pies. This recipe shifts rhubarb to the savory side, a chutney that is fabulous in pulled turkey pizza. This pizza concept changes up the usual tomato sauce base with a spiced rhubarb chutney. Chutney is good with pretty much everything and takes on unexpected flavors when paired with different foods.

This pizza was an experiment that turned out to be amazing with the combination of salty and sweet. The addition of a potato crust and some caramelized onions, what’s not to like?! Of course, you have to start with being a rhubarb lover.

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Pulled Turkey Pizza w/ Rhubarb Chutney
Votes: 1
Rating: 5
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Servings
SLICES
Ingredients
Rhubarb Chutney
Caramelized Onions
Potato Pizza Crust
Pulled Turkey
  • 250 gm pulled turkey Either slow roast some turkey thighs or pick up at a deli counter already cooked
Servings
SLICES
Ingredients
Rhubarb Chutney
Caramelized Onions
Potato Pizza Crust
Pulled Turkey
  • 250 gm pulled turkey Either slow roast some turkey thighs or pick up at a deli counter already cooked
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rhubarb Chutney
  1. In a large heavy pot, combine sugar, vinegar, ginger, cumin, cinnamon & pepper flakes. Bring to a simmer over low heat, stirring until sugar dissolves. Add rhubarb & onion; increase heat to medium high & cook until rhubarb is tender & mixture thickens. Cool completely. (I prefer to make this a day ahead).
Caramelized Onions
  1. In a skillet, heat oil until hot. Add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture has evaporated & onion is soft. Reduce heat; sprinkle with vinegar. Cook & stir until golden. Add brown sugar, stirring until caramel brown in color. Remove from heat & cool. ( I prefer to make these a day ahead as well).
Potato Pizza Crust
  1. Cook potato in microwave, peel, mash & cool.
  2. Combine yeast with lukewarm water & allow to sit about 3 minutes until foamy. Add butter, salt, sour cream & potato; mix well.
  3. Stir in flour until completely blended. Turn onto lightly floured work surface. Knead dough until elastic & smooth. Place dough in a lightly greased bowl, cover with plastic wrap & allow to rise in a draft-free place until doubled in size, about 1 1/2 hours.
Turkey & Cheese
  1. If you are slow roasting your turkey thighs its best to have done this a day ahead so you had ample time to 'pull' the meat. Shred the cheese & set aside.
Assembly
  1. Preheat oven to 375 F.
  2. On a large sheet of parchment paper, roll or press potato dough into a 16-inch circle. Transfer dough (& paper) to a 14-inch pizza pan.
  3. Carefully spread 1 1/3 cups rhubarb chutney over bottom of pizza crust. Sprinkle with a bit of grated cheese.
  4. Layer with the pulled turkey meat & caramelized onions. Top with remaining grated cheese & bake 15-20 minutes or until crust is baked & cheese is melted. Remove from oven; cool slightly & slice.
Recipe Notes
  • When I slow roasted my turkey thighs for this pizza I used a covered roasting pan. To give them a nice flavor I poured a bottle of Zesty Italian Dressing over them. They were super tender & so flavorful, perfect for this pizza.
  • Alternatively, you can purchase the meat (either turkey or pork) as well as a pre-made pizza crust if time is of the essence.
  • We have also tried this pizza with pulled pork.
  • Any extra rhubarb chutney will come in handy for another kind of meal.